Chicken schnitzel is a timeless dish: tenderized chicken breasts marinated, pounded thin, and coated in panko for a light, golden crunch. This version features a soy-and-five-spice marinade, sesame-panko coating, a bright cilantro-mint cabbage slaw, and a garlicky lime dipping sauce. The combination yields juicy, flavorful cutlets with a crisp exterior and a refreshing, tangy side—perfect for weeknight dinners or a weekend treat.
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I reach for this schnitzel when I want something crispy, savory, and satisfying. The marinade combines soy, fresh garlic, sugar, and a touch of five spice to infuse the chicken with depth before it’s coated in a sesame-studded panko mix and fried until golden. Paired with a zesty cabbage slaw and garlic-lime sauce, the dish balances rich, crunchy comfort with bright, herb-forward freshness.
Why this recipe works
- Easy to make – The classic dredging process (flour, egg, panko) is straightforward and approachable for cooks of any level.
- Fantastic texture – Panko and sesame create a light, crackling crust while the thinly pounded chicken stays juicy inside.
- Layered flavor – The soy-garlic-five-spice marinade seasons the meat deeply so every bite is flavorful, even beneath the crispy coating.
What is chicken schnitzel?
Schnitzel refers to thin, breaded, and fried cutlets that originated in central Europe. While the traditional Wiener schnitzel uses veal, chicken is a popular and versatile variation. Pounding the meat thin ensures quick, even cooking and a crisp outer crust.
Tools you’ll need
- Meat mallet
- Mixing bowls
- Tongs
- Frying pan
- Wire rack
- Whisk
- Thermometer
Ingredients you will need
Below is an overview of the components for this recipe. For exact measurements, refer to the recipe card included in the recipe block. The combination of marinade, sesame-panko crust, cabbage slaw, and garlic-lime sauce gives the dish an Asian-inspired brightness that pairs beautifully with the fried chicken.
Dipping sauce
- Fish sauce – Adds savory, umami depth.
- Lime – Zest and juice brighten and balance the sauce.
- Garlic – Freshly grated for aromatic punch.
Chicken marinade
- Chicken breasts – Boneless, skinless, and pounded thin for even cooking.
- Soy sauce – For savory depth and salt.
- Sugar – Balances the savory elements.
- Five spice & black pepper – Provide warm, aromatic notes.
- Garlic – Grated, to infuse the chicken.
Flour dredge
- All-purpose flour – Helps the coating adhere and creates a base for the crust.
- Seasonings – Garlic powder, five spice, salt, and black pepper add another layer of flavor.
Panko
- Panko breadcrumbs – Light, airy crumbs for superior crunch.
- Sesame seeds – Add nuttiness and texture.
Eggs
- Eggs – Beaten, to bind the crumbs to the chicken.
Cabbage slaw with dressing
- Cabbage – Thinly shredded for crisp contrast to the schnitzel.
- Avocado oil & lime juice – Form a bright, balanced dressing base.
- Garlic, fish sauce & ginger – Build savory, umami-forward dressing flavors.
- Shallots, cilantro & mint – Fresh herbs and aromatics for brightness.
- Sugar & serrano – A pinch of sugar balances acidity; serrano adds heat.
For frying
- Neutral oil – Avocado or another neutral oil for shallow frying.
For serving
- Lime wedges
How to make chicken schnitzel
Summary of the process—see the recipe card for exact measurements and full details.
Chicken
- Marinate. Whisk the marinade ingredients. Place each chicken breast between parchment and pound to about 1/4-inch thickness. Cut large pieces in half, combine with the marinade, and refrigerate for at least 1 hour while you prepare the slaw and sauce.
- Dredge. Set up three plates: flour seasoned with spices, beaten eggs, and the panko-sesame mixture. Keep one hand clean for handling the dry ingredients. Dredge each piece in flour, dip in egg, then press into the panko until well coated.
- Fry. Heat oil to a medium-high temperature with about 1/2-inch depth in a skillet. Fry the coated cutlets without crowding the pan until golden, about 3 minutes per side, adjusting time as needed. Transfer to a wire rack and finish with flaky salt.
Cabbage slaw
- Whisk the dressing ingredients (oil, lime, fish sauce, garlic, ginger, sugar) until the sugar dissolves. Let the flavors rest briefly.
- Just before serving, toss the shredded cabbage with the dressing, add shallots, herbs, and serrano to taste. Let sit 1–2 minutes, then serve alongside the schnitzel.
Dipping sauce
- Combine mayonnaise, lime juice, fish sauce, lime zest, and grated garlic. Whisk until smooth and adjust seasoning to taste; serve with the schnitzel.
Tips and tricks
- Pound evenly. Even thickness ensures quick, uniform cooking and keeps the meat juicy.
- Marinate long enough. At least an hour lets flavors penetrate and tenderize the chicken.
- Organize your dredging station. Three separate plates (flour, egg, panko) speed up the process and keep things tidy.
- Don’t overcrowd the pan. Fry in batches so the oil temperature remains consistent and the crust stays crisp.
- Use a wire rack after frying. Resting on a rack prevents steam from making the crust soggy.
- Toss the slaw right before serving. This keeps the cabbage crunchy and fresh.
What to serve with chicken schnitzel
Cabbage slaw is an ideal match: its crisp texture and tang cut through the richness of fried chicken. Other options include a simple green salad for freshness, creamy potato salad for comfort, or serving the schnitzel as a sandwich with pickles and greens.
Variations
- Chicken thighs – Use boneless, skinless thighs for richer flavor and extra juiciness.
- Oven-baked – For a lighter version, bake the breaded cutlets on a wire rack at 400°F until crispy, flipping once.
- Spicy – Add paprika, cayenne, or chili flakes to the flour or panko for heat.
Frequently asked questions
What’s the difference between breaded chicken and schnitzel?
Schnitzel is typically pounded very thin, which yields a quicker cook time and a delicate, crispy texture, while breaded chicken pieces can be thicker and take longer to cook through.
Why pound the chicken breasts?
Pounding evens the thickness so the meat cooks uniformly and stays tender and juicy instead of drying out.
What if my schnitzel isn’t crispy?
Make sure the oil is hot enough before frying, don’t overcrowd the pan, and rest the cutlets on a wire rack so steam doesn’t soften the crust.
Looking for more dinner recipes?
- Creamy Parmesan Polenta with White Sausage Ragu
- Teriyaki Chicken Bowl
- Honey Garlic Shrimp with Aleppo Pepper
- Chimichurri Steak
Loving this chicken schnitzel recipe?
If you make this recipe, leave a comment and share a photo. Tag the recipe on social media to show how it turned out—home cooks’ versions are always welcome. Enjoy and happy cooking!
Chicken Schnitzel with Cabbage Slaw
25 minutes
25 minutes
30 minutes
1 hour 20 minutes
4 people
Jeri Mobley-Arias
Equipment
- Meat mallet
- Mixing bowls
- Tongs
- Frying pan
- Wire rack
- Whisk
- Thermometer
Ingredients
Chicken Marinade
- 2 chicken breasts
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ⅛ teaspoon freshly cracked black pepper
- ¼ teaspoon five spice powder
- 1 large clove garlic, grated
Dipping Sauce
- 3 tablespoons mayonnaise
- 1½ teaspoons lime juice
- 1 teaspoon fish sauce
- Zest of 1 lime
- 1 large clove garlic, grated
Flour Dredge
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon five spice powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Panko
- ¾ cup panko breadcrumbs
- 1½ tablespoons sesame seeds
Eggs
- 2 large eggs, beaten
Cabbage Slaw with Dressing
- 1½ cups thinly shredded cabbage
- 2 tablespoons + 1 teaspoon avocado oil
- 2 tablespoons + 1 teaspoon fresh lime juice
- 2 large cloves garlic, grated
- 2 tablespoons fish sauce
- 2 teaspoons water
- ¼ cup finely chopped shallots
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped mint
- 2 teaspoons sugar
- ¾ teaspoon grated ginger
- ½ serrano pepper, chopped
For Frying
- Avocado oil or other neutral oil
For Serving
- Lime wedges
Instructions
Chicken
- Marinate. Combine the marinade ingredients, pound breasts to ¼-inch thickness, cut if needed, add to the marinade, and refrigerate 1 hour.
- Dredge. Arrange flour, beaten eggs, and panko-sesame on separate plates. Dredge each piece: flour, egg, then panko, using one clean hand for dry ingredients.
- Fry. Heat oil to about ½-inch depth and fry the cutlets 3 minutes per side or until golden and cooked through. Drain on a wire rack and sprinkle with flaky salt.
Cabbage Slaw
- Whisk dressing ingredients until the sugar dissolves. Toss with cabbage and herbs just before serving and let sit 1–2 minutes.
Dipping Sauce
- Whisk mayonnaise, lime juice, fish sauce, lime zest, and grated garlic until smooth. Adjust to taste and serve alongside the schnitzel.
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